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Home Brew Forums > Home Brewing Beer > General Techniques > how long can a Tripel age?
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Old 04-11-2012, 07:22 PM   #11
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Yup. 6 months to a year bulk aging for mine as well.

Since yours is already in the bottle, just forget about it for 6 months or so.
Would you repitch for bottling? I am planning on the same time course for a 1.082 OG tripel.
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Old 04-11-2012, 07:29 PM   #12
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Yes
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Old 04-11-2012, 08:27 PM   #13
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Yes
How much would you re-pitch? I've got a tripel that's aging in a corny (not under pressure) for a month so far. I was thinking about bottling after 4-6 months. I want to bottle condition it, just cause.
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Old 04-11-2012, 10:52 PM   #14
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Originally Posted by beertastic

How much would you re-pitch? I've got a tripel that's aging in a corny (not under pressure) for a month so far. I was thinking about bottling after 4-6 months. I want to bottle condition it, just cause.
You only need a few grams of dry yeast for a 5 gallon batch.
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Old 04-12-2012, 12:48 AM   #15
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Let's see..... I did 10 gal of a tripple back at the end of October 2011
5 gal I kegged about a 3 months ago and it's great!
The other 5gal is still in the primary
I'll have to get around to kegging it soon......


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snore........
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Old 04-12-2012, 12:30 PM   #16
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So I actually have my first Tripel in the primary. Its been there for 4 weeks now. I was going to bottle it this weekend and let it sit in the bottles for a few weeks.

Do you guys recommend just leaving it in the primary for another few weeks, or do I need to get it off the yeast cake?

Also, I'm a bit confused about the conversation above. Are you saying you re-pitch the yeast for bottling instead of using priming sugar to create carbonation? That would be awesome, but i've never heard of that being done before.
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Old 04-12-2012, 12:48 PM   #17
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Do you guys recommend just leaving it in the primary for another few weeks, or do I need to get it off the yeast cake?
Let her age on the cake for a bit. I keep keeping my beers in primary longer and longer, and they turn out better and better. I have an imperial brown ale that is going to spend 8-10 weeks on the yeast before I bottle it.
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Old 04-12-2012, 12:55 PM   #18
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Originally Posted by WooHokie View Post
So I actually have my first Tripel in the primary. Its been there for 4 weeks now. I was going to bottle it this weekend and let it sit in the bottles for a few weeks.

Do you guys recommend just leaving it in the primary for another few weeks, or do I need to get it off the yeast cake?

Also, I'm a bit confused about the conversation above. Are you saying you re-pitch the yeast for bottling instead of using priming sugar to create carbonation? That would be awesome, but i've never heard of that being done before.
No they are saying when you bulk age a beer for 6 months enough yeast will drop out of suspension that it is probally a good idea to repitch to make sure there are enough yeast around. You still have to use priming sugar if you are bottle conditioning.
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Old 04-13-2012, 12:34 PM   #19
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I am also in the process my first tripel. It was a brewers best kit.
  • 2 weeks in primary
  • 2 weeks in secondary Carboy (planning in bottling after 4).
  • Then letting age in the bottles as necessary

My question is what benefits/differences are there to leaving it longer in the primary, secondary, or ageing in the bottle? Considering fermentation is complete, what's the difference in leaving in secondary Carboy for 6 months or allowing to condition in bottles for 6 months?
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Old 04-13-2012, 02:43 PM   #20
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I am also in the process my first tripel. It was a brewers best kit.
  • 2 weeks in primary
  • 2 weeks in secondary Carboy (planning in bottling after 4).
  • Then letting age in the bottles as necessary

My question is what benefits/differences are there to leaving it longer in the primary, secondary, or ageing in the bottle? Considering fermentation is complete, what's the difference in leaving in secondary Carboy for 6 months or allowing to condition in bottles for 6 months?
Consistency of end product for one. If you let it bulk age the beer will all condition at the same rate and with the same results. When you bottle after bulk aging, you can be pretty much assured that each bottle will be the same. If you bottle early and then condition, each bottle is essentially its own independent micro-environment and will therefore condition at their own rate and with potentially different outcomes (if one bottle has more or less yeast or is slightly warmer or cooler...etc)
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